食品与机械2025，Vol.41Issue(4)：27-36,10.DOI:10.13652/j.spjx.1003.5788.2024.80917
Arrow-SPME-GC-MS结合化学计量法比较焙烤和微波核桃油中气味化合物的差异
Differences in odor compounds between roasted and microwaved walnut oils compared by Arrow-SPME-GC-MS combined with stoichiometry method
摘要
Abstract
[Objective]To compare the effects of roasting and microwave conditions on odor compounds in walnut oil.[Methods]Identification of odor compounds in roasted walnut oil(140℃roasting for 15 and 30 min;160℃roasting for 15 and 30 min)and microwaved walnut oil(700 W for 1,3,5,and 7 min)is performed by gas chromatography-mass spectrometry(GC-MS).[Results]A total of 74 odor compounds are identified,and the mass fraction of odor compounds gradually rises with increasing roasting temperature and microwave time.Aldehydes and heterocycles are the most dominant odor compounds in walnut oil.The 3-methyl butanal,pentanal,phenylacetaldehyde,2,3-butanedione,2,3-pentanedione,2-pentylfuran,and 2-ethyl-6-methylpyrazine are determined to be the key odor compounds in roasted walnut oil(160℃roasting for 30 min)and microwaveable walnut oil(700 W for 7 min).The roasted walnut oil(160℃roasting for 15～30 min)and microwave walnut oil(720 W for 7 min)have the strongest odor,followed by roasted walnut oil(140℃roasting for 30 min)and microwave walnut oil(720 W for 3～5 min);While roasted walnut oil(140℃roasting for 15 min)and microwave walnut oil(720 W for 1 min)have the weakest odor.[Conclusion]Roasting at high temperature for a long time(160℃roasting for 30 min)promotes the formation of heterocyclic compounds more effectively,while microwave treatment can achieve a comparable flavor intensity in a shorter time(7 min).Both methods are effective in enhancing the odor intensity of walnut oil.关键词
核桃油/焙烤温度/焙烤时间/微波时间/气味化合物/固相微萃取Key words
walnut oil/roasting temperature/roasting time/microwave time/odor compounds/solid phase microextraction引用本文复制引用
许晓雪..Arrow-SPME-GC-MS结合化学计量法比较焙烤和微波核桃油中气味化合物的差异[J].食品与机械,2025,41(4):27-36,10.基金项目
河南省高等学校重点科研项目(编号:23B350006) （编号:23B350006）
